Quick One-Pot Beef & Potato Stew
Prep Time
Serves
Cooking Mode
Ingredients
2 tbsp olive oil
8 oz blade steak, cut in 1-in. (2.5 cm) cubes
2 cups mini potatoes
2 cups whole green or yellow beans, trimmed
1 cup shiitake mushrooms, stems discarded, sliced
1 cup baby carrots
8 whole pearl onions, peeled
5 sprigs fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
2 cups beef broth (approx.)
salt and pepper to taste
Ingredients
2 tbsp olive oil
8 oz blade steak, cut in 1-in. (2.5 cm) cubes
2 cups mini potatoes
2 cups whole green or yellow beans, trimmed
1 cup shiitake mushrooms, stems discarded, sliced
1 cup baby carrots
8 whole pearl onions, peeled
5 sprigs fresh thyme (or 1 tsp/5 mL dried)
1 bay leaf
2 cups beef broth (approx.)
salt and pepper to taste
Directions
1Preheat oven to 230°C (450°F). Heat oil in a Dutch oven over medium-high heat on stovetop. Brown all sides of the beef.
2Add potatoes, beans, mushrooms, carrots, onions, thyme, bay leaf and broth to the pot. Bring just to the boil, then remove from heat. Cover and place in oven to braise 15 min.
3Remove lid and continue braising in oven until potatoes are fork-tender, another 15 min. Add more broth to stew if needed. Discard thyme stems and bay leaf. Season to taste before serving.
Tips
1
Freeze beef cubes up to 1 month. When ready to use, thaw in refrigerator to use in recipe as required.
Disclaimer
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Personal Note
Personal Note